Rough cut meat and add seasonings, then grind meat through 3/16 plate. Stuff into desired size casings, chill 38 to 40 degrees overnight. Next day place salami in preheated smoke house at 135ºF. for 1 hour. Add smoke and raise temperature to 169ºF. for 1 hour, then hold at 145ºF. until internal temperature reaches 155ºF. Shock in ice bath or refrigerate until ready to use.